- 6 pineapple slices
- 3 chicken breasts, split
- salt and pepper
- 1 can cream of chicken soup
- 1 tsp. instant coffee
- 1 cup sharp cheddar cheese, shredded
Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
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Source: Cathedral Chapel Cookbook
Submitted By: LB